I’ve taken the liberty of renaming this recipe. I don’t think Little Muffin Pies gives any indication of what they actually are. The only muffin connection seems to be the muffin shape, which means that you could use any pie dish as long as it was deep enough to hold the mixture and stand the egg upright. I like the idea of biting into it and discovering the egg………….
My family have always loved this version of a meat loaf – the eggs make the difference. I also make smaller versions for when just my husband and I are going on a picnic or for lunch on the first day of an interstate trip.
This starts off as a classic Scotch Egg recipe – hard boiled eggs, covered in sausage mince, rolled in breadcrumbs and fried. That’s the way I’ve always made them mostly to take on picnics. The twist here is that you put them in a tomato sauce and bake them. Certainly different – maybe worth a try!
I found this recipe in Mum’s collection and straight away thought of my grand daughter who is going through a rissole loving phase at the moment. I hope she enjoys them!
You can make these to go with pre-dinner drinks, for a picnic, for a party or as a supper dish. They’re great hot or cold and that makes them very versatile.
These are still a picnic favourite in my family. They are easy enough to make and transport well. We always eat them cold, but you could have them warm if you’d rather.
Back in the 1990s these would often be handed around at a party or before dinner. I haven’t made them for a long time, but I think they’d still work well today. I like the tip of converting the recipe into sausage rolls if you don’t want to use them as savouries.